Lamb Chops Marinated in Red Wine

Our grilled lamb chops marinate in an herbed-wine mixture. With its natural "handle," the cut called a rib chop makes it easy to savor the shish-kebab-like flavors absorbed by the meat.

Level:
Moderate

Serves:
4

Ingredients

½ c. red wine

¼ c. olive oil

2 tbsp. red-wine vinegar

1 tbsp. lemon juice

1 lemon

3 large cloves garlic

2 tsp. fresh thyme

2 tsp. fresh mint

¾ tsp. fresh-ground pepper

8 lamb rib chops

1 green pepper

1 red pepper

3 small onions

8 cherry tomatoes

1 tsp. Salt

4 sprig fresh thyme

Directions

Make the marinade: Combine red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper in a baking dish. Reserve 1/4 cup of the marinade and set aside. Add lamb chops to the remaining marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.

Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Combine the peppers, onions, tomatoes, remaining olive oil, reserved marinade, salt, remaining pepper, and thyme sprigs in a large bowl and toss to coat. Grill vegetables until just softened -- 5 to 6 minutes per side. Remove from heat and keep warm. Grill the chops -- about 4 minutes per side for medium rare. Divide evenly among four plates and serve immediately with grilled vegetables.